Preparation time: 40mins
Serves 2

1 large eggplant (aubergine)
1 tsp cumin seeds
1 tsp coriander (cilantro) seeds
1 tsp turmeric
½ tsp mustard seeds
½ tsp fennel seeds
¼ tsp black pepper corns
¼ tsp nutmeg
¼ tsp rock salt
2 tbs ghee or peanut oil
1 garlic clove, diced
1 red chilli, diced
¾ cup crushed tomato, fresh or bottled
½ cup water
1 tbs tamarind paste
2 tbs fresh mint leaves, roughly chopped
to serve

¼ cup shredded coconut
¼ sultanas (raisins)
steamed basmati rice
Preheat the oven to 200°C (410°F)